23 July 2007

Nora of Life's Smorgasbord has a call out for help with planning a Christmas in July menu. In this 38 Celcius weather I wouldn't dream of roasting a turkey with all the trimmings, but of course she lives "down under" in Australia where they are shovelling snow and making snowmen. Of course you could cook a turkey on the "barbie".

I am always told that when I put on a large meal for many I have to include a dish for my vegetarian friends and family. Being a "pleaser" I am always happy to do so. This recipe comes from Canadian Living Magazine and works beautifully for just such an occasion. It fits Nora's other criteria as well and looks pretty as an impressive side dish!!!

It fits my criteria by being delicious and using filo dough!!!

I promised her I would have this recipe on here by the end of the day...so here goes!!!!

Place 1 sheet of filo on work surface, covering remainder with saran wrap and damp towel to prevent drying out. Brush lightly with butter and arrange half of the whole parsley leaves over filo. Top with 3 sheets of filo, brushing first 2 with butter.

Spoon half of the potato mixture along side of the filo, leaving 2-inch border at each end. Fold over ends and roll up to form long roll. Place on prepared pan. Brush all over with half of the remaining butter. With sharp knife, score top diagonally through filo into 6 servings. Repeat with remaining ingredients to make second roll. (Make ahead: Cover with plastic wrap, refrigerate for up to 24 hours).

Bake in 400 F (200C) oven until golden, about 20 minutes. With serrated knife and using score marks as guide, cut into slices.

In small saucepan, heat oil over medium heat; fry mushrooms, thyme, salt and pepper, stirring, until softened, about 2 minutes. Stir in flour, cook, stirring for 1 minute. Stir in mushroom soaking liquid until combined. Bring to a boil; reduce heat and simmer until thickened, about 2 minutes. Stir in vinegar. (Make ahead: Let cool; refrigerate in airtight container for up to 24 hours. Reheat). Serve with strudel.

Serves 12

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

5 comments:

Margarita, this looks delicious and elegant. I like using filo pastry. I've decided that I will make this. It's good that I can make it in advance. Thanks so much for your suggestion and for being so quick to post the recipe - you are amazing!

Nora is from Australia or "down under". In December it is too hot to have turkey and all the trimmings!!! I can't imagine cooking a turkey and eating all those heavy but wonderful foods in this 40C weather. I'd wilt!!

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.